I love every ingredient in this dish. I mean love love them! Like I could eat them every meal and be perfectly content.

The squash and carrots become soft but with a somewhat crispy outside. And the roasted garlic becomes sweet and just delicious. After the garlic is roasted, the peel will just sort of slide off of each piece. But if the peels are all tossed in with the dish, it won’t taste funny, so don’t worry about that part (I was, that’s why I say this). If you really hate maple syrup, try honey instead. But it really doesn’t have a strong maple flavor at all. The maple just brings out the natural sweetness of the vegetables.

Serves 6
Adapted from Ina Garten
1/2 butternut squash, peeled and cubed
1/2 lb carrots, cut diagonally
1 head garlic, top cut off, unpeeled
2 tbsp olive oil
2 tbsp maple syrup
1/2 tsp ground sage
1 tsp kosher salt
1/2 tsp black pepper

Preheat oven to 400 degrees.

Mix all ingredients in a bowl and spread on a cookie sheet.

Bake for about 30-35 minutes. Toss 2 times during cooking.
Serve immediately on a platter.


MMM, look at that steam. And the glisten from the olive oil and maple syrup.